Anita Lo, a first generation Chinese-American, grew up with her family in Birmingham, Michigan, and fostered an interest in food at a young age. While earning a degree in French language at Columbia University, she studied at Reid Hall—Columbia&#;s French language institute in Paris. She fell in love with the food culture and vowed to return. Back in the United States, Lo accepted her first kitchen job as garde-manger at Bouley, and after a year, she decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution.
She received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang. Back in New York, Lo worked her way through all the stations at David Waltuck’s Chanterelle. She developed her culinary style during her time at Mirezi, where she earned a two-star review from Ruth Reichl at The New York Times.
In , Lo opened Annisa (which means &#;women&#; in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine. It was an instant hit, earning a two-star review from The New York Times. Food & Wine magazine named her one of ten “Best New Chefs
Anita Lo
Anita Lo is a French trained chef and cookbook author (Cooking Without Borders and SoLo, a Modern Cookbook for a Party of One which won Eater’s Cookbook of the Year and was nominated for an IACP award) based in New York City. She is best known for her work at annisa, a contemporary American fine dining restaurant in the West Village which she owned and operated for 17 years and which received a three star rating from the New York Times and a Michelin star among other accolades. She was the first female chef to collaborate for a state dinner at the white house under the Obama Administration. She has appeared on numerous television shows and films including Top Chef Masters, Iron Chef America and The Heat. She is currently working with the Tour De Forks, hosting culinary tours around the planet. She was recently knighted to the Order of Agricultural Merit from the French government.
Cookbooks
Anita Lo is a Chinese-American chef. She opened the restaurant Annisa in Greenwich Village in Food & Wine magazine named her one of ten “Best New Chefs in America” in , and in the same year the Village Voice awarded her “Best New Restaurant Chef. In , Anita Lo co-founded Rickshaw, a dumpling bar with several locations in New York City and appeared on the first season of Iron Chef America, defeating her competitor Mario Batali. In , she opened Bar Q, an Asian barbecue restaurant in Greenwich Village. In , while Anissa was closed for repairs following a fire, Lo appeared on the first season of Top Chef Masters, finishing fourth out of 24 chefs. In October , Lo released her first cookbook, "Cooking Without Borders," which highlights her passion for bringing multicultural flavors to her American kitchen. Her recipes celebrate the best flavors and ingredients from around the world at a time when access to international ingredients is greater than ever before. Interspersed are stories from Lo’s life, memories of her travels and tips on cooking. In February , critic Pete Wells re-reviewed Annisa in The New York Times, bestowing the restaurant with a prestigious three
MEET ANITA
Anita Lo, a first generation Chinese-American, grew up with her family in Birmingham, Michigan, and fostered an interest in food at a young age. While earning a degree in French language at Columbia University, she studied at Reid Hall—Columbia's French language institute in Paris. She fell in love with the food culture and vowed to return. Back in the United States, Lo accepted her first kitchen job as garde-manger at Bouley, and after a year, she decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution.
She received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang. Back in New York, Lo worked her way through all the stations at David Waltuck’s Chanterelle. She developed her culinary style during her time at Mirezi, where she earned a two-star review from Ruth Reichl at The New York Times.
In , Lo opened Annisa (which means ''women'' in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine. It was an instant hit, earning a two-star review from The New York Times. Food & Wine magazine
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